Beetroot fettuccine

serves 4
ingredients
50g/2oz butter
400g/14oz courgettes, shredded
1 small onion, grated
225ml/8fl oz double cream
3 tablespoons freshly grated
Parmesan cheese
pinch of grated nutmeg
450g/1lb fresh beetroot fettucine
salt and freshly ground black pepper
• Melt the butter in a large deep frying pan. Add the courgettes and
onion. Stir and sauté for about 4 minutes until the onion is starting to
soften. Cover the pan, and sauté for a further 3 minutes until soft and
translucent. Stir in the cream, and allow it to come to a gentle simmer.
• Remove the pan from the heat, and stir in the Parmesan and nutmeg.
Season with salt and pepper. Keep warm.
• Bring a large saucepan of lightly salted water to the boil, and add the
fresh fettuccine. Return to the boil, then cook for 15 seconds. Drain and
add to the frying pan with the sauce. Toss everything together, and
serve immediately.